Friday, May 6, 2011

Tortellini Soup with Caramelized Onions and Mushrooms

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I like soup.  Do you?  A warm and hearty soup makes me happy...and full.  This soup had so much flavor, with so little work.  You just slice a bunch of onions, saute them a bit, and then let them go...they develop an amazing sweet flavor.  You give them a stir every now and then, and go on about your business getting the rest of the meal together.  Next time I make this soup, I'm going to make little cheddar biscuits to go along with it--sounds like a delicious match to me.  :) 

Give soup a chance, folks!  Make it!

Tortellini Soup with Caramelized Onions & Mushrooms
Source:  slightly adapted from Cookin Canuck
printer friendly recipe 
serves 6
The Onions:
2 tbsp olive oil
2 medium yellow onions, thinly sliced
1/2 cup dry white wine
1 tsp dried herbes de Provence
1 tbsp balsamic vinegar
1/2 tsp kosher salt

The mushrooms:
1 tbsp olive oil
12 oz. crimini mushrooms, cleaned and thinly sliced

1 tbsp balsamic vinegar
Pinch of salt
Pinch of pepper

The soup:
7 cups chicken stock (low sodium)
1 (9 oz) package fresh cheese tortellini
1/4 tsp freshly ground pepper
3 cups (packed) fresh spinach

The onions:
Heat olive oil in a large saucepan set over medium heat. Add the onions and cook until softened, stirring occasionally, about 10 minutes. Cover and cook until the onions are golden brown, 8 to 10 minutes, stirring occasionally.
Add 1/4 cup white wine and herbes de Provence, cover the pan again and cook until the onions are deep golden brown, about 15 minutes. Stir in balsamic vinegar, salt, and remaining 1/4 cup wine. Cover the pan and cook until the liquid is absorbed.

The mushrooms:
Heat olive oil in a large skillet set over medium heat. Cook until the mushrooms are tender, stirring frequently, about 5 minutes. Add balsamic vinegar, salt and pepper, and stir to combine. Add to onions.

The soup:
Add the chicken broth to the onions and mushrooms. Stir well. Bring the mixture to a boil over medium-high heat, then lower to a simmer. Add the cheese tortellini and simmer for 5 minutes. The tortellini should be just tender. Season with salt and pepper to taste. Stir in spinach. Serve, sprinkled with grated Parmesan cheese, if desired.


This post is linked to: Made it on Monday
Fun with Food Friday
Savory Sundays


Foodness Gracious said...

Awesome pics as usual. The pasta looks well yummy!

Cookin' Canuck said...

I'm so glad you enjoyed this soup, Brandy and I really like the changes you made. Gorgeous photo!

Brandy K said...

Thank you so much!!! :)

Lark (SparkyLarky) said...

Girl, you take great photos!

and if the soup looks half as good as the picture...I am soooo making it!

Thank's for linking up!

Chels said...

I've just awarded you the Versatile Blogger Award- Come Check it out.

Trish - Sweetology101 said...

found you thru Lark's Button list...your's looked cool so I clicked on it and wow! YUM love your stuff and I agree, your photos are great! I need you to give me a class! I am a new follower!

Lisa said...

What I wouldn't give for a bowl of that soup right now. I am freezing today and your soup would hit the spot.

shopannies said...

love tortellini it looks awesome

Amanda- Eating in Winnipeg said...

oh wow, this looks great too!

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